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    • Pan-Fried Yellowfin Sole

    Mark Sharron
    Easy
    35 minutes
    02-Apr
    Pan-Fried Yellowfin Sole is a simple yet delicious way to enjoy this popular fish. It's an easy dish to prepare, requiring minimal ingredients and little cooking time. The fish is lightly pan-fried in butter and olive oil, seasoned with salt and pepper, and finished with lemon juice, garlic, parsley, and capers. This dish is sure to be a hit with family and friends alike.     
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    Ingredients

    • 4 Yellowfin Sole fillets
    • 2 tablespoons olive oil
    • Salt and pepper to taste
    • 2 tablespoons butter
    • 2 cloves garlic, minced
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons fresh chopped parsley
    • 2 tablespoons capers, drained and rinsed (optional)

    Method

    • Step-by-Step Method for Pan-Fried Yellowfin Sole
    • Pat yellowfin sole fillets dry with paper towels
    • Season both sides of fillets with salt and pepper
    • Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat
    • When oil is shimmering, add fillets to the pan (work in batches if needed to avoid crowding)
    • Cook fillets for 2-3 minutes per side until golden and just cooked through
    • Remove cooked fillets to a warm plate and cover loosely with foil to keep warm
    • Lower heat to medium
    • Add 2 tablespoons butter to the skillet and let it melt
    • Add minced garlic to the melted butter
    • Sauté garlic for 30 seconds until fragrant but not browned
    • Stir in 2 tablespoons capers (optional) and cook for 1 minute
    • Pour in 2 tablespoons fresh lemon juice and let sizzle briefly to deglaze the pan
    • Remove the skillet from heat
    • Spoon garlic-lemon-butter sauce evenly over the cooked fillets
    • Sprinkle with 2 tablespoons chopped fresh parsley to finish
    • Transfer fillets to plates, drizzle any extra pan sauce on top
    • Serve immediately with lemon wedges and simple steamed greens or boiled new potatoes as suggested sides
    • For plating, place fillet at center, garnish with parsley, capers, and a lemon wedge